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5 from 1 vote

Low Carb Sunrise Benedict

Prep Time10 mins
Cook Time20 mins
Servings: 2 servings
Author: Roche Woodworth

Ingredients

  • 4 • portobello mushrooms [stems and gills removed. baked at 350º for 20 minutes]
  • 4 • eggs
  • 4 • bacon strips [cooked crispy]
  • 1 • tomato [cut into 4 slices]
  • 1 cup • fresh baby spinach
  • 1 • avocado [sliced]
  • HOLLANDAISE
  • 1/2 cup • butter [melted]
  • 3 • egg yolks
  • 1 tsp • dijon mustard
  • 1 tbsp • lemon juice

Instructions

  • While mushrooms cook, bring a shallow pot of water to a simmer, create a whirlpool by slowly stirring the water and then break the eggs right into the water. Leave it to cook for approximately 4 minutes. Remove from water with a slotted spoon.
  • Hollandaise: Blend egg yolks, mustard and lemon juice for about 30 seconds. Then keep blending while pouring in the butter in a slow steady stream.
  • Arrange ingredients in this order: mushroom, spinach, tomato, bacon, avocado, egg and finally - the hollandaise.
  • Sprinkle a bit of paprika on top, admire your beautiful creation and then enjoy!